Grilled Balsamic Chicken with Burrata and Peaches

Ingredients

• 4 boneless, skinless chicken breasts (Estimated from the dish description; chicken recipe and quantity were not included in the visible source.)
• 0.25 cup balsamic vinegar (Estimated marinade quantity.)
• 2 tbsp olive oil (Estimated marinade quantity.)
• 2 cloves garlic (Estimated marinade quantity; minced.)
• 1 tsp Italian seasoning (Estimated marinade seasoning.)
• salt (For marinade and chicken, to taste.)
• black pepper (For marinade and chicken, to taste.)
• 8 oz burrata (Estimated topping quantity.)
• 2 peaches (Diced for the peach topping; estimated quantity.)
• 0.25 cup fresh basil (Chopped; estimated quantity.)
• 0.25 cup balsamic glaze (For drizzling; estimated quantity.)
• 1 bundle asparagus (Ends trimmed off.)
• 0.5 tbsp avocado oil (Olive oil may be used instead; plus more for brushing the grill grates.)
• salt (To taste; generously season the asparagus.)
• black pepper (To taste; generously season the asparagus.)
• 1.5 lb baby golden potatoes (Halve larger potatoes if needed.)
• 1 tbsp avocado oil (Olive oil may be used instead.)
• 1 tsp garlic powder
• 1 tsp salt
• 0.5 tsp paprika
• 0.5 tsp dried parsley
• 0.25 tsp black pepper

Steps

1. 1

   Place the chicken breasts in a shallow dish or resealable bag. Add the balsamic vinegar, olive oil, minced garlic, Italian seasoning, salt, and black pepper. Turn the chicken to coat, cover, and marinate in the refrigerator for at least 30 minutes, or up to overnight.

2. 2

   Remove the chicken from the refrigerator about 15 minutes before cooking. Discard the used marinade and pat the chicken dry so it will sear rather than steam.

3. 3

   Preheat a grill or grill pan to medium-high heat, about 400°F to 450°F (200°C to 230°C). Brush the grates lightly with oil to help prevent sticking.

4. 4

   Add the chicken to the hot grill. Cook for about 5 to 7 minutes per side, depending on thickness, until well marked and the thickest part reaches 165°F (74°C).

5. 5

   Transfer the cooked chicken to a plate, tent loosely with foil, and let it rest for 5 minutes so the juices redistribute.

6. 6

   Dice the peaches and chop the basil. Combine them in a small bowl and set aside for topping the chicken.

7. 7

   Top each rested chicken breast with burrata, followed by the peach-basil mixture. Drizzle with balsamic glaze before serving.

8. 8

   Trim the woody ends from the asparagus. Toss the asparagus with ½ tablespoon avocado oil, or olive oil, and generously season with salt and black pepper.

9. 9

   Heat a grill or grill pan to medium-high. Brush the grill grates with oil, then add the asparagus and cook for 3 to 5 minutes, turning as needed, until tender and slightly charred.

10. 10

    Toss the baby golden potatoes with 1 tablespoon avocado oil. Add the garlic powder, salt, paprika, dried parsley, and black pepper, then toss again until every potato is evenly coated.

11. 11

    Arrange the seasoned potatoes in the air-fryer basket in as even a layer as possible. Air-fry at 390°F (200°C) for 20 minutes, stirring halfway through, until crisp outside and tender inside.

12. 12

    Serve the burrata-and-peach chicken with the grilled asparagus and crispy garlic potatoes.

Notes

The visible post description includes complete recipes only for the grilled asparagus and crispy garlic potatoes. The chicken marinade, burrata, peach topping, and balsamic glaze are described but their quantities and chicken cooking directions are not visible; those amounts and steps are practical estimates. For baking, use an oven-safe method and cook the chicken until the thickest part reaches 165°F (74°C).

Nutrition per serving

• main
• summer
• grilled
• air-fried
• chicken
• high-protein
• fruit-topped
• family dinner